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hand holding pumpkin whoopie pie with bite missing

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! This recipe produces soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.
Course Dessert
Cuisine American
Keyword Pumpkin Whoopie Pies
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 18 whoopie pies
Calories 305kcal
Author Lauren Brennan



  • 1/4 cup butter-flavored shortening
  • 1/4 cup butter softened
  • 1 1/4 cups powdered sugar
  • 2 cups marshmallow fluff
  • 1 teaspoon vanilla
  • 1/2 teaspoon caramel extract
  • 1/2 cup pecans chopped and toasted


  • Preheat the oven to 350°F and line two light-colored baking sheets with parchment paper. Set aside.
  • Mix Crisco® shortening, sugar, and brown sugar together until light and fluffy in the bowl of a stand mixer. Scrape the sides and mix again.
    brown sugar, sugar and butter in mixing bowl
  • Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides again and stir to evenly incorporate ingredients.
    adding eggs to batter
  • Whisk spices, salt, leavenings, and flour together in a separate bowl.
    measured flour in bowl
  • With the mixer on low, add in the dry ingredients slowly. Add in the sour cream and mix again. Scrape the sides and mix again briefly. Remove from mixer and mix for about 10 seconds by hand to ensure everything is mixed evenly.
    scraping sides of mixing bowl
  • Scoop the batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop and bake 10 minutes or until cake springs back when touched.
    scooped cookie dough on baking sheet
  • Cool 10 minutes before removing from baking pan to cooling rack. I like to remove the entire sheet of parchment paper with the whoopie pies attached and place that on the cooling racks. Wait 1-2 hours before filling.
    whoopie pies on cooling rack


  • Whip Crisco® shortening, butter, powdered sugar, marshmallow fluff, vanilla and caramel extract until light and fluffy. Fold in toasted pecans to frosting.
    scraping sides of bowl for filling
  • Fill each whoopie pie with about 1 tablespoon of filling and spread to the edges. If desired, roll the edges in more chopped pecans. Serve.
    spreading filling onto a whoopie pie


Calories: 305kcal | Carbohydrates: 43g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 196mg | Potassium: 107mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2243IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg